Vitamin E: average nutritional value during production:
100gr of olive oil contain 19Kg of vitamine E.
The physical presence of vitamin E, which plays important role as a nutritious and
natural antioxidant, the important presensce of monounsaturated fats and their balaced
coexistance with essential polyunsaturated make olive oil a product which we must
prefer and choose.
Naturally low in cholesterol, olive oil has less harmful and more beneficial properties
comparing to other vegetable oils. It is not only tasteful but also one of the most
important factors of the known as Mediterranean diet. Fats and oils are the major
factors in a balanced diet. Olive oil is digestible and can be fast and completely
absorbed by human body. In addition, traces of components, such as chlorophyll, help
in this process and the aroma and taste inflame the appetite, one more assistant
to the digestive system. The circulatory system is helped by a diet based on olive
oil, by lowering the danger of atherosclerosis and ither circulatory diseases. Unsaturated
fats which constitute the olive oil not only do not contain cholesterol but it is
proven that they lower the colesterol levels on the human body.